Rice-y, mushroom-y, woods-y, pleasingly astringent, with a kire finish. You’d be forgiven for thinking this is a honjozo from Niigata. Given the earthiness, and the fact that it’s from Okayama prefecture, I immediately jumped to Omachi, but apparently Marumoto brewery uses Yamadanishiki exclusively! So a junmai with honjozo qualities, Yamada that drinks like Omachi with a Gohyakumangku dryness, and a short finish: I stan a brew that subverts expectations.